Duck Breast with Roasted Leek and Onion | RICARDO

Ingredients

• 2 leeks, white parts only, cut into 1-inch (2.5 cm) pieces
• 2 garlic cloves, halved
• ¼ cup (55 g) butter, diced
• 3 medium red onions, peeled
• 1 tbsp (15 ml) lemon juice
• 2 medium russet potatoes, cut into thin rounds
• 2 tbsp (30 ml) olive oil
• 2 duck breasts, 10 oz (300 g) each (see note)
• 1 recipe red wine sauce
• Curry powder, for serving